Fried Green Tomatoes with Shrimp Remoulade
Fried Green Tomatoes with Shrimp Remoulade
This recipe combines two Louisiana favorites with distinct flavors. The tomatoes should be served warm or hot, while the shrimp and remoulade sauce should be cold for contrast. You can substitute crawfish, scallops, or even lobster for the shrimp, or eliminate them and serve the remoulade sauce directly on the tomato slices for a vegetarian alternative.
Prep: 5 minutes; Cook: 6 minutes. Yield: Makes 4 appetizer servings
- large egg
- cup buttermilk
- cup yellow cornmeal
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper, or to taste
- 8 (1/2-inch-thick) slices all-green tomatoes (about 2 medium tomatoes)
- 6 tablespoons vegetable oil
- 24 medium shrimp (about 1/2 pound) peeled, cooked, and chilled
- 1 cup Remoulade Sauce, chilled
- Garnish: mixed greens
1. Whisk together egg and buttermilk in a medium bowl. Combine cornmeal, salt, and pepper in a shallow dish. Dip tomato slices in egg mixture, then coat with seasoned cornmeal.
2. Heat oil in a large sauté pan over medium heat. Place tomato slices in pan in a single layer, and cook until golden brown on bottom, about 3 minutes. Flip and brown other side, about 3 minutes more. Interior should be cooked through but not mushy.
3. Place 2 tomato slices on each of 4 serving plates and top each slice with 3 shrimp. Spoon 1 1/2 tablespoons Remoulade Sauce over each slice, and garnish, if desired. Serve immediately.
Remoulade Sauce
Yield: Makes about 1 cup
- 1/2 cup Creole mustard (for testing purposes, we used Zatarain’s Creole Mustard)
- 2 tablespoons ketchup
- teaspoon Worcestershire sauce
- teaspoons prepared horseradish
- medium garlic clove, finely chopped (about 1 teaspoon)
- teaspoon freshly squeezed lemon juice
- 1 1/2 teaspoons paprika
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon finely ground black pepper
- 1/8 teaspoon cayenne pepper, or to taste
- Salt, to taste
- tablespoons olive oil
- 1/4 cup finely chopped celery ribs, with leaves
- 1 1/2 teaspoons finely chopped fresh parsley
- tablespoon grated white or yellow onion
- tablespoon finely chopped green onion top
- Hot sauce (Crystal, Louisiana, or Tabasco brand), if desired
1. Stir together first 10 ingredients in a bowl. Taste and add salt as needed.
2. While whisking mixture, add olive oil in a slow stream. Add celery and next 3 ingredients; stir well. Add a few drops of hot sauce if spicier flavor is desired. Sauce should be spicy and tangy. Cover and refrigerate up to 3 weeks.
Duck and Andouille Etouffee
Duck and Andouille Étouffée
Adapted from Ken Smith
preparation time: 55 minutes
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons dried thyme
- 3 bay leaves
- 2 teaspoons salt
- 1/8 teaspoon cayenne pepper or to taste
- 6 cups rich duck or chicken stock, or canned chicken broth
- 1 1/2 tablespoons tomato paste
- 3 cups Cajun andouille sausage, or smoked or Polish sausage, cut into bite-size pieces
- 4 cups coarsely chopped roasted duck or chicken meat.
1. In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
2. Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
3. Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.
Yield: 8 servings.